-White Tea-Originally, grown only in high altitudes in Fujian, this tea got its name from the fact that it was picked by monkeys particularly trained for this purpose. Nowdays it is picked by human hands in a period of only a few days per year. The roughish, slightly downy leaf produces a light-green, smooth cup with a slight note of honey.

-Oolong Tea-This Oolong from Taiwan is nearly green and only very lightly fermented with leaves that are rolled into small, tight balls. The jade-green cup, alluring scent and the softly fruity note reminiscent of peach blossoms make this tea stand out.

-Black Tea-This tea garden at high altitude is still fairly young. It produces very flavourful, slightly fruity teas. A Golden Nepal from the summer harvest, mature, low it tannins and with lots of tips. A nice alternative even for Darjeeling aficionados.

-Black Tea-A truly "royal" tea from Temi, the only plantation in the former fingdom of Sikkim, now the most northerly Indian state. The garden produces teas with a distinctive, fruity character. This tea from the late first flush picking convinces with its elegant flavour, its full body and the finely worked leaf.

-Black Tea-After the monsoon in late summer the so-called autumnals are picked. This is a mild, delicately flowery tea from the well-established Margaret´s Hope garden that unites fresh green shoots with brownish autumn coloured leaves.